UDS Diffuser Question

Hoosier1960 · 11-10-2011, 08:50 AM

I am finishing up the build on my UDS. I am debating on whether I should put an option for a diffuser. I have considered getting Weber Flavorizer Bars (stainless pieces of angle iron that are on clearance) and set them on my lower rack in the UDS when I want a diffuser. Any suggestions on this from those that use one? For those that do what height are you putting your diffuser at?

cpw · 11-10-2011, 09:05 AM

I use a foil lined terra cotta saucer. I think the general consensus is to use a 16" size, but my wife happened to have a 12" one, so that's what I used. Works like a champ. I don't specifically recall what height it's at.

lookwow · 11-10-2011, 09:14 AM

What I did was put another set of brackets a little above my fire basket and then if I want I can put a grate on it and then a pizza pan to deflect some of the heat. One thing I will say is to not get to big of a pan. If it gets to big you will go through fual a lot faster.

smokeyw · 11-10-2011, 11:08 AM

I added another grate just above the fire basket that I set my foil wrapped pizza stone on. This makes the temp above the pizza stone much more uniform. There used to be about a 75 degree difference from the center to the outside edge but not so with the pizza stone diffuser. I still don't use a diffuser with butts because I like the flavor created by the grease dripping in the coals.

gtr · 11-10-2011, 11:50 AM

I wrap a 16" pizza pan in foil (for easy cleaning) and just lay it across my firebasket. Seems to work well. There's probably a better way but I'm too lazy to pursue it.

Rick T · 11-10-2011, 11:58 AM

I have a second grate over the fire basket and use a perforated pizza pan I got for just a few bucks, seems to work pretty good.

chomper's bbq · 11-10-2011, 12:16 PM

a flat pizza pan will work

yobtaf · 11-10-2011, 02:33 PM

I used a diffuser one time and thought it really took away the unique flavor you get from the UDS. I dont think I would ever use one again. As far as temp difference I spread my lit coals out a little more in the basket, seems to help some.

Greyeagle · 11-10-2011, 06:34 PM

I have wondered why when I read of people making or using a diffuser in a drum smoker?

JMSetzler · 11-10-2011, 06:45 PM

I installed a third lower rack in mine just for the purpose of setting a diffuser (pizza pan with some holes drilled in it). You could just as easily set any type of diffuser you want on a lower of two racks...

TheMidnightSmoker · 11-10-2011, 06:46 PM

Quote:

Originally Posted by yobtaf

I used a diffuser one time and thought it really took away the unique flavor you get from the UDS. I dont think I would ever use one again. As far as temp difference I spread my lit coals out a little more in the basket, seems to help some.

+1
Defeats the purpose of a Drum Smoker if you ask me.
I know, you didn't ask me.

Hoosier1960 · 11-10-2011, 10:02 PM

I went ahead and drilled the holes for the brackets. I did not want to drill any holes after it is powder coated if I can avoid it. I may never use a diffuser, but I like the option at least. Thanks for all the input!

Rick T · 11-11-2011, 06:37 AM

I think a solid diffuser may defeat the fat smoke. Some don't like the direct fat smoke you get with no solid diffuser. IMO a diffuser with holes slows the rise of he heat and spreads it out some. (No scientific study done.) (maybe slows the draft some too.)

Who knows I did it cause it made sense to me and have not looked back. Works for me.

smokeyw · 11-11-2011, 07:28 AM

I added a diffuser because my center slab of ribs cooked faster than the two on the outside. Problem solved. I only use the diffuser when cooking certain things. I never use it when cooking butts because I like the flavor created by the fat dripping in the coals. I don't think it makes much if any difference in the flavor when cooking ribs or even brisket.

Hoosier1960 · 11-12-2011, 10:48 AM

Thanks Rick T and smokeyw! I really appreciate all the Brethren views :)

11-10-2011, 08:50 AM	#1
Hoosier1960 On the road to being a farker Join Date: 08-30-11 Location: Columbus, IN Downloads: 0 Uploads: 0	UDS Diffuser Question I am finishing up the build on my UDS. I am debating on whether I should put an option for a diffuser. I have considered getting Weber Flavorizer Bars (stainless pieces of angle iron that are on clearance) and set them on my lower rack in the UDS when I want a diffuser. Any suggestions on this from those that use one? For those that do what height are you putting your diffuser at? __________________ Charbroil Vertical Propane Smoker, Weber Silver Gasser, UDS, Maverick 732. Weber 18.5" Silver, Weber Redhead Stainless Performer, Blue Weber 22.5 Gold, 18.5" WSM

11-10-2011, 11:08 AM	#4
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	I added another grate just above the fire basket that I set my foil wrapped pizza stone on. This makes the temp above the pizza stone much more uniform. There used to be about a 75 degree difference from the center to the outside edge but not so with the pizza stone diffuser. I still don't use a diffuser with butts because I like the flavor created by the grease dripping in the coals. __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

11-10-2011, 11:50 AM	#5
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I wrap a 16" pizza pan in foil (for easy cleaning) and just lay it across my firebasket. Seems to work well. There's probably a better way but I'm too lazy to pursue it. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD? Last edited by gtr; 11-10-2011 at 12:10 PM.. Reason: sp

11-10-2011, 12:16 PM	#7
chomper's bbq Full Fledged Farker Join Date: 07-27-11 Location: Chesterfield, MO Downloads: 0 Uploads: 0	a flat pizza pan will work __________________ Chompers 1, offset trailer smoker, 2-UDS,1-UDS rib hanger, weber grill,thermopen, maverick 732, cookshack, La Caja China

11-10-2011, 02:33 PM	#8
yobtaf On the road to being a farker Join Date: 11-16-10 Location: Apple valley ca Downloads: 0 Uploads: 0	I used a diffuser one time and thought it really took away the unique flavor you get from the UDS. I dont think I would ever use one again. As far as temp difference I spread my lit coals out a little more in the basket, seems to help some. __________________ West Ham United Oi! KUMB!! Im allergic to alcohol, I break out in handcuffs!

11-10-2011, 09:05 AM	#2
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	I use a foil lined terra cotta saucer. I think the general consensus is to use a 16" size, but my wife happened to have a 12" one, so that's what I used. Works like a champ. I don't specifically recall what height it's at.

11-10-2011, 09:14 AM	#3
lookwow Knows what a fatty is. Join Date: 01-24-11 Location: wi Downloads: 0 Uploads: 0	What I did was put another set of brackets a little above my fire basket and then if I want I can put a grate on it and then a pizza pan to deflect some of the heat. One thing I will say is to not get to big of a pan. If it gets to big you will go through fual a lot faster.

11-10-2011, 11:58 AM	#6
Rick T Full Fledged Farker Join Date: 12-02-10 Location: Mount Vernon, ME Downloads: 0 Uploads: 0	I have a second grate over the fire basket and use a perforated pizza pan I got for just a few bucks, seems to work pretty good.

11-10-2011, 06:34 PM	#9
Greyeagle Knows what a fatty is. Join Date: 11-06-07 Location: Arcadia Florida Downloads: 0 Uploads: 0	I have wondered why when I read of people making or using a diffuser in a drum smoker?

11-10-2011, 06:45 PM	#10
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Downloads: 0 Uploads: 0	I installed a third lower rack in mine just for the purpose of setting a diffuser (pizza pan with some holes drilled in it). You could just as easily set any type of diffuser you want on a lower of two racks... __________________ Visit Man Cave Meals on Facebook and YouTube! Kamado Joe Classic * Kamado Joe Big Joe Ugly Drum Smoker * Weber Performer * Weber Go-Anywhere * Mini WSM Man Cave Meals Video Index

11-10-2011, 10:02 PM	#12
Hoosier1960 On the road to being a farker Join Date: 08-30-11 Location: Columbus, IN Downloads: 0 Uploads: 0	I went ahead and drilled the holes for the brackets. I did not want to drill any holes after it is powder coated if I can avoid it. I may never use a diffuser, but I like the option at least. Thanks for all the input! __________________ Charbroil Vertical Propane Smoker, Weber Silver Gasser, UDS, Maverick 732. Weber 18.5" Silver, Weber Redhead Stainless Performer, Blue Weber 22.5 Gold, 18.5" WSM

11-11-2011, 06:37 AM	#13
Rick T Full Fledged Farker Join Date: 12-02-10 Location: Mount Vernon, ME Downloads: 0 Uploads: 0	I think a solid diffuser may defeat the fat smoke. Some don't like the direct fat smoke you get with no solid diffuser. IMO a diffuser with holes slows the rise of he heat and spreads it out some. (No scientific study done.) (maybe slows the draft some too.) Who knows I did it cause it made sense to me and have not looked back. Works for me.

11-11-2011, 07:28 AM	#14
smokeyw is One Chatty Farker Join Date: 01-03-11 Location: Smithfield, North Carolina Downloads: 0 Uploads: 0	I added a diffuser because my center slab of ribs cooked faster than the two on the outside. Problem solved. I only use the diffuser when cooking certain things. I never use it when cooking butts because I like the flavor created by the fat dripping in the coals. I don't think it makes much if any difference in the flavor when cooking ribs or even brisket. __________________ Smokey W's Pit Que NCPC Competition Team / 2011 NCPC Whole Hog State Champion

11-12-2011, 10:48 AM	#15
Hoosier1960 On the road to being a farker Join Date: 08-30-11 Location: Columbus, IN Downloads: 0 Uploads: 0	Thanks Rick T and smokeyw! I really appreciate all the Brethren views :) __________________ Charbroil Vertical Propane Smoker, Weber Silver Gasser, UDS, Maverick 732. Weber 18.5" Silver, Weber Redhead Stainless Performer, Blue Weber 22.5 Gold, 18.5" WSM

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